Love a Quality Martini? Whiskey Old Fashioned? Knox & Dobson Introduces Superior Ready-To-Drink Bottled Cocktails
Knox & Dobson toasts to their new collection of premium ready-to-drink bottled cocktails that are expertly designed to be shared with friends, so simply…
Open, Pour, and Enjoy!
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Knox & Dobson’s new bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development.
Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters.
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From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.
“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “
says Levy.
“Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”
Levy’s upbringing in Skokie, Illinois, at Knox Avenue and Dobson Street is where Levy spent most of his adolescence in the ‘60s and 70’s hanging out “on the corner” with neighborhood kids who remain lifelong friends.
Knox & Dobson is as much an elevated on-the-go craft beverage experience as it is a distillation of hometown pride and a love of bringing people together.
Each Knox & Dobson bottled cocktail is 200 milliliters and features two servings. Whether you are a classic Martini drinker (34% ABV), this is a take on the classic combining gin with dry vermouth to create a flavor profile of an aromatic gin martini that is slightly earthy and refreshing to drink. Lloyd Jones recommends serving this cocktail up or over ice, garnished with olives.
Old Fashioned aficionados (38% ABV) can savor this cocktail which consists of straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters with tastes of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove, and American oak.
The Improved Whiskey Cocktail (35.42% ABV) – made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters – has a spiced flavor profile combined with American oak, citrus, along with bright and deep cherry notes.
This is a whiskey cocktail that is meant to be sipped and savored.
Finally, the Rye Manhattan (36% ABV) is made with straight aged rye whiskey, sweet vermouth, and Angostura bitters. The tantalizing pairing of the aged whiskey combined with the aromatic Italian-style vermouth creates a spice, citrus and charred oakwood profile that will have anyone asking for another round.
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Who’s ready for happy hour? And, if your go-to cocktail isn’t on the menu just yet, don’t worry. The Knox & Dobson bar cart will be rolling this Summer with more cocktails on the way and no shortage of inspiration.
Knox & Dobson’s new collection of superior bottled cocktails are best served chilled or over ice and each cocktail features two servings, perfect for sharing, so simply chill, Open, Pour, and Enjoy!
Knox & Dobson is available for delivery anywhere Nationwide, so visit www.KnoxandDobson to order your new favorite bottled cocktails today. Knox & Dobson is now available at 15 Total Wine & More California stores – Brea, Daly City, Long Beach, Northridge, Pasadena, Rancho Cucamonga, Redondo Beach, Roseville, San Diego, San Jose, San Mateo, San Ramon, Temecula, Thousand Oaks, Tustin and soon to be in all 28 Total Wine & More California stores; Bristol Farms South Pasadena and soon to be in all 14 Bristol Farms California stores; Bar Keeper Los Angeles; Cypress Liquor Los Angeles; Everson Royce Bar Pasadena; Gerlach’s Pasadena; Highland Park Wine; K&L Wine Merchants in Los Angeles and San Francisco; and The Ace Hotel in Downtown Los Angeles. To see the full list of locations, please visit Knox & Dobson’s Find a Stockist.
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Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
Southern sophistication Pours in NYC: Jack Daniel’s Country Cocktails RTD Hard Tea Pours Nationwide
Jack Daniel’s Country Cocktails Hard Tea Launches Nationwide
Jack Daniel’s Country Cocktails Hard Tea – a canned ready-to-drink that launched earlier this spring in 13 test markets – is rolling out nationwide this fall.
The RTD embodies Southern sophistication with a twist.
Jack Daniel’s Country Cocktails Hard Tea combines black tea, ripe, true-to-fruit flavor resulting in a balanced and sweet finish. With four classic flavors carefully selected, each can was crafted to please the palates of today’s modern drinker.
Country Cocktails can be found in select retail and convenience stores across the country in a 12oz. can (ABV 5%), 12-can variety pack containing four classic flavors: Original, Peach, Raspberry, and Blackberry; with the Original & Peach offered in 16oz. and 23.5oz. single serve cans that deliver consumers a refreshing and high-quality beverage experience for those who appreciate a good tea.
- Original: Known for its full-bodied refreshing take on a Southern classic. Combining the rich taste of black tea with a sweet, true-to-fruit finish, captures the essence of Southern sweet tea. It’s the perfect drink for relaxing on the porch and enjoying good conversation.
- Peach: A floral flavor that brings the juicy, sun-ripened sweetness to life. This option offers a crisp and refreshing experience, where the delicate honeyed taste comes to the forefront of the palate making it a delightful choice for any day of the year.
- Raspberry: Delivering a vibrant tartness, yet balanced with a subtle sweetness; this flavor presents a bold and smooth drink that’s as satiating as it is refreshing.
- Blackberry: Capturing the rich and juicy essence of blackberries, it offers a slightly tangy and flavorsome experience, making it a perfect choice for consumers who enjoy the bold taste of berries with a hint of Southern charm.
Coinciding with Country Cocktails Hard Tea launch is the RTD’s partnership with ACM and two-time CMT Music Award winner, Lauren Alaina, who has accomplished one of country music’s crowning achievements – becoming the youngest member of the Grand Ole Opry.
Lauren Alaina’s small town Georgia roots, love for comfort and authenticity make her the perfect ambassador for a beverage that prides itself on delivering a taste of the South in every sip. Both Alaina and Jack Daniel’s Country Cocktails symbolize Southern charm, together producing a match made partnership.
To celebrate the collaboration, Country Cocktails has partnered with Southern Living to offer fans across the country a chance to enter their sweepstakes and win a pair of tickets and flights to meet Lauren Alaina at her concert in Las Vegas at the Green Valley Ranch Backyard Amphitheater on October 25, 2024.
The sweepstakes will run from September 13 until October 11, 2024 and contestants can enter for a chance to win by visiting the link.
About Jack Daniel’s
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places.
Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select, and Jack Daniel’s RTDs. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
About Jack Daniel’s Country Cocktails
Jack Daniel’s Country Cocktails are premium malt beverages from the Jack Daniel’s Family of Brands. Jack Daniel’s Country Cocktails was introduced in May 1992.
Jack Daniel’s Country Cocktails and their respective flavor names are registered trademarks. © 2024 Jack Daniel’s. Jack Daniel Beverage Co., Louisville, Ky. Flavored Malt Beverage.
For more information, please visit www.countrycocktails.com.
NYC Craves 10yr Flavor: Rich Caramel, Full Bodied Vanilla, Spiced Rye: Bulleit 10-Year Aged Whiskeys
Bulleit Frontier Whiskey Launches New Rye 10-Year-Old Permanent Expression and Unveils the ’10-Year Aged Whiskeys’ Range
Bulleit Frontier Whiskey proudly announces the launch of Bulleit Rye 10-Year-Old, the latest addition to its permanent portfolio of exceptional whiskeys.
This new expression joins the acclaimed Bulleit Bourbon 10-Year-Old, forming the foundation of the new Bulleit 10-Year Aged Whiskeys range.
Together, these age-statement whiskeys reflect Bulleit’s commitment to crafting premium, bold-flavored whiskey while continuing to innovate to bring an expanded portfolio of whiskeys to consumers and trade.
Bulleit is building on its rye leadership with the launch of Bulleit Rye 10-Year-Old. The new whiskey maintains the flagship Rye’s iconic mash bill—95% rye and 5% malted barley—and is aged for a minimum of 10 years in new charred American white oak barrels, enhancing the balance of smoothness and spice that defines Bulleit Rye.
Expect rich caramel and toffee notes on the nose, with hints of buttery rye.
The palate delights with pear-like fruitiness, dry oak, full-bodied vanilla, and a spiced rye finish that lingers.
Bottled at 91.2 proof (45.6% ABV), it’s an impeccably balanced pour that showcases the best of rye’s signature boldness.
In recognition of its quality, Bulleit Rye 10-Year-Old was awarded a Gold Medal at the 2024 San Francisco World Spirits Competition and scored 98 out of 100, receiving Gold Outstanding Spirit making it one of the top-rated American Rye Whiskeys at the 2024 International Wine & Spirits Competition.
The launch of Bulleit Rye 10-Year-Old comes during a period of growth for the rye category, where its distinctive, spicy profile has fueled a resurgence over the last decade. Bulleit has been at the forefront of this revival since 2011 when its flagship Rye helped to ignite the modern rye whiskey category. Recognizing the growing demand for innovation and more unique offerings, Bulleit developed its multi-award-winning Rye 12-Year-Old limited release in 2019, a standout that was celebrated for its age statement and accessibility. The 2024 edition of Rye 12-Year Old was equally lauded, winning a Double Gold at the 2024 San Francisco World Spirits Competition.
Similarly, Bulleit Bourbon 10-Year-Old offers a high-rye recipe that delivers a smooth, complex drinking experience. Toasty oak aromas with vanilla and sweet dried fruit lead to a palate of spice, caramel, and a refined finish that highlights the whiskey’s depth. Bottled at the same 91.2 proof, it continues to set the gold standard for high-rye bourbons.
Jenika Newsum, Senior Brand Manager at Bulleit Frontier Whiskey said “Our Bulleit 10-Year Aged Whiskeys showcase the bold, spicy rye-forward flavors that define our brand. Each expression is a testament to the meticulous craft of aging and our relentless drive to push the boundaries of American whiskey. We’re excited to introduce these whiskeys and look forward to unveiling even more innovations that reflect our commitment to whiskey craftsmanship.”
The release of Bulleit Rye 10-Year-Old follows the launch of the Bulleit American Single Malt and Batch 8 of its Barrel Strength Bourbon—two expressions that exemplify the brand’s dedication to pioneering the whiskey frontier through innovative aging, finishing, and flavor exploration.
Over the years, Bulleit has amassed accolades for its Rye variants. Bulleit Rye has earned significant recognition, scoring 96 out of 100 at the 2023 Chilled 100 Spirits Awards, a Gold Medal at the 2023 New York International Spirits Competition, and a Platinum Medal at the 2022 ASCOT Awards. These wins complement the Rye 12-Year-Old’s Double Gold at the 2024 San Francisco World Spirits Competition and join Bulleit Bourbon 10-Year-Old’s impressive haul of awards, including a Platinum Medal and Best Straight Bourbon at the 2023 LA Spirits Awards, a Gold Medal and a score of 95/100 at the 2023 New York International Spirits Competition, a Gold Medal at the 2023 New York Wine & Spirits Competition, a Gold Medal at the 2023 SIP Awards, a Platinum Medal at the 2022 ASCOT Awards, an Outstanding accolade at the 2021 International Wine & Spirits Competition, and a Double Gold Medal at the 2021 San Francisco World Spirits Competition.
Bulleit Rye 10-Year-Old is now available nationwide for consumers 21+ with a suggested retail price of $49.99 for a 750ml bottle. The whiskey is packaged in the iconic Bulleit bottle, with a light green label that prominently features the 10-year-old age statement.
No matter where or how you decide to enjoy Bulleit Rye 10-Year-Old, Bulleit reminds consumers 21+ to please remember to taste and serve responsibly.
About Bulleit Frontier Whiskey
Bulleit, founded in 1987, is one of the fastest-growing whiskeys in America.
The brand attributes that growth to bartenders and cultural partners who have adopted it as their own. The Bulleit Frontier Whiskey portfolio is distilled and aged in the Bulleit family tradition, using a distinctive high rye recipe, which gives them a bold, spicy, yet distinctively smooth taste.
The award-winning Kentucky whiskey most recently won a Double Gold medal for Bulleit 10-Year Old and Gold Medals for Bulleit Bourbon and Bulleit Rye at the 2021 San Francisco World Spirits Competition. In 2017, Bulleit celebrated its 30th anniversary with the opening of a new, state-of-the-art distillery located in Shelbyville, KY.
Constructed with a focus on sustainable practices including natural habitat protection, water conservation and local ingredient sourcing.
In 2019, a Visitor’s Centre at the Bulleit Distilling Co. in Shelbyville opened to share our modern, technological, and sustainable approach to making great whiskey.
In 2021, Diageo opened its first carbon-neutral whiskey distillery in Lebanon, KY with Bulleit being the first and leading brand being produced at the site. supplementing existing production at the Bulleit Distilling Co.
For more information, visit www.bulleit.com or follow @Bulleit on Instagram.
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Kick off St. Patrick’s Day with a stiff Irish Coffee, Volcanica Coffee win!
Kick off St. Patrick’s Day with a stiff Irish Coffee and keep the celebration going late night with an Irish Espresso Martini.
Volcanica Coffee recipes are below that will give the good luck of the Irish!
VOLCANICA COFFEE’S IRISH ESPRESSO MARTINI RECIPE
1.5 oz of Irish Whiskey
½ oz of coffee liqueur
½ oz of Bailey’s Irish Cream
2 oz of cooled espresso using Volcanica Coffee’s Café Cubano Miami Espresso Blend
- In a shaker glass, pour in your ingredients. Fill with ice and shake until shaker is frosty.
- Strain into martini glass.
VOLCANICA COFFEE’S IRISH COFFEE RECIPE
1½ to 2 oz (45 to 60ml) Irish whiskey, to taste
4 oz (120ml) fresh-brewed Dark Roast Costa Rica Nespresso Coffee Pods
1 tablespoon brown sugar
2 oz (60ml) heavy cream, very cold
Unsweetened cocoa powder, for garnish
Instructions:
- Fill the cups with hot water to warm them up.
- Whip the cold cream until thick, but not stiff; it should still be able to run off of a spoon. Set aside. Tip: The key to success for whipped cream is to keep it very cold, so put your whisk and a stainless steel bowl in the freezer for 10 minutes before.
- Pour the warm water out of the coffee mugs. Fill ¾ full with coffee, add the brown sugar and stir well until dissolved. Add a few drops of coffee into the whipped cream and stir to combine.
- Add the whiskey into coffee and stir to combine.
- Hold a spoon upside down over the coffee, the tip touching the glass edge and the surface of coffee. Gently pour the cream over the back of the spoon, allowing it to gently pool on top of the coffee; filling to the top of the mug. Do not stir. You should obtain a lovely layering that looks like a pint of Guiness!
- Using a stenciled shamrock, sprinkle cocoa powder over the cream to make a beautiful drawing.
Volcanica Coffee is a specialty coffee roaster
Volcanica Coffee is a specialty coffee roaster that imports 150+ exotic coffees from volcanic regions around the world. The mineral-rich soil from volcanic regions produces coffee that is aromatic and remarkable in taste. The company carries a broad line of estate, peaberry, decaf and flavored coffees.
Volcanica Coffee’s website offers subscription and individual purchases. For more information, visit www.VolcanicaCoffee.com
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Parlor Particular in NYC July 27, Aug 32: An Alluring Evening of Variety & Burlesque
Parlor Particular in NYC July 27, Aug 32 An Alluring Evening of Variety & Burlesque is an extravaganza combining enticing aerial acrobatics, cabaret, fire-spitting vixens, magicians and more.
Take a trip behind closed doors at Brooklyn’s 74Wythe for a night you’ll never forget.
Tickets
Standing Room mezzanine & main floor
General admission main floor seating
VIP main mezzanine seating for 2
VIP main floor seating for 2, 3 or 4 (seating closest to the stage)Highlights
An enticing mid-week experience of variety and spectacle like no other
Featuring some of NYC’s most prestigous aerial, burlesque and circus performers!
Set in the beautiful split-level Main Lounge of 74Wythe
Come and sip specialty drinks and cocktails!To see the menu click here
Related:
Love a Quality Martini? Whiskey Old Fashioned? Knox & Dobson Introduces Superior Ready-To-Drink Bottled Cocktails
General Info
Dates and times: various dates and times available (select when you purchase)
Duration: The event is around 70 minutes. Doors open 30 minutes prior to the start time on your ticketLocation: 74Wythe
Age requirement: 21+ with valid ID
Accessibility: this event takes place in the main lounge downstairs at 74Wythe, and is completely accessibleDescription
Slip inside our Parlor Particúlar, Brooklyn’s devious den of variety and spectacle. Spend a sinful evening with New York City’s most bewitching burlesque, alluring aerial, and notorious nightlife performers, who will delight and astound you and your company. Our opulent bar offers a selection of libations and hydrations, which can be ordered by visiting our bar or ordering directly through your server (exclusive of ticket price). We invite you to check your inhibitions at the door, and let us stir your senses and sensibilities in our unique, particular way.Reviews
“I especially loved the hair-hanging performance, and the hanging pole performance. That was a really well thought out and put together show. Thank you.”
“Great event! Beautiful venue and the host was hilarious. I had a good time and would recommend.”
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SPAMALOT Returns to Broadway November 16 2023
SPAMALOT Returns to Broadway November 16 2023
The search for the grail continues, on Broadway this fall!
Direct from a sold out run at the Kennedy Center, producer Jeffrey Finn (Vice President & Executive Producer of Theater and Artistic Director, Broadway Center Stage at The Kennedy Center) announced today that the Tony Award-winning Best Musical comedy Monty Python’s SPAMALOT will return to Broadway this fall at the St. James Theatre (246 West 44th Street).
Performances begin Tuesday, October 31, 2023, and the official opening knight is Thursday, November 16, 2023.
SPAMALOT will be the first production from the Kennedy Center’s Broadway Center Stage series to transfer to Broadway since its inception in 2018 under Finn’s leadership. Josh Rhodes (Bright Star, Cinderella) will return from the Kennedy Center production to direct and choreograph on Broadway.
The musical, which first galloped onto Broadway in 2005, features a book & lyrics by Eric Idle and music by John Du Prez and Eric Idle. The original Broadway production was nominated for fourteen Tony Awards and won three, including Best Musical, Best Direction of a Musical (Mike Nichols) and Best Featured Actress (Sara Ramirez as The Lady of the Lake) and featured choreography by Casey Nicholaw.
“I’m thrilled to see SPAMALOT back on Broadway,”
said Eric Idle.
“More than ever, it seems we need a good laugh and it’s inspiring to see audiences still embracing this, the most happy of shows I have ever worked on. So put the News Cycle on Rinse Cycle and take a couple of hours to relax with the Lady of the Lake, King Arthur and the Knights Who Say Ni because we’re not dead yet!”
“As we near the almost 20th anniversary of the original production, it is a great honor to restore SPAMALOT’s place on Broadway for fans who have longed for its return and for new audiences to meet the Knights of the Round Table for the first time,” said producer Jeffrey Finn. “I’m thrilled to continue the Kennedy Center’s legacy of bringing great productions from D.C. to audiences in the town that never sleeps – Camelot!…I mean, New York!”
Lovingly ripped from the film classic, Monty Python and the Holy Grail, SPAMALOT has everything that makes a great knight at the theatre, from flying cows to killer rabbits, British royalty to French taunters, dancing girls, rubbery shrubbery, and of course, the lady of the lake. SPAMALOT features well-known song titles such as “Always Look on the Bright Side of Life,” “The Song That Goes Like This,” “Find Your Grail” and more that have become beloved classics in the musical theatre canon.
TICKETS:
The Fan Pre-sale will begin on Tuesday, August 8th at 10AM ET. Tickets will go on-sale to the general public on Wednesday, August 9 at 10AM ET.
To continue your quest to purchase tickets, please visit SpamalotTheMusical.com.
As the official card sponsor of Spamalot, American Express® Card Members have access to tickets through the American Express Preferred Seating program, available exclusively to eligible Card Members. Terms apply.
Social media’s not dead yet, find your grail at:
Twitter: @SpamalotBway
Facebook: @SpamalotBway
Instagram: @SpamalotBway
TikTok: @SpamalotBway
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